Chicken Corn Chowder

1 tbsp oil

2 tbsp butter

3 all-purpose potatoes, peeled and diced

1 rib celery, chopped

1 medium yellow onion, chopped

salt and freshly ground pepper

2 tbsp (or to taste) Old Bay seasoning

3 tbsp all-purpose flour

2 cups chicken broth

1 quart whole milk

3 cups frozen corn

8 oz cooked cubed chicken (I usually use about 2 chicken breasts)

- Over medium heat in a deep pot, add oil and butter.

- As you chop the vegetables, add them to the pot

- Season vegetables with salt, pepper and Old Bay seasoning

- Saute veggies for 5 minutes then sprinkle in flour.  Cook for about 2 minutes stirring constantly until the flour absorbs all the oil

- Stir in broth to combine

- Stir in milk and combine

- Bring soup to a boil

- Add chicken and corn and simmer for about 1/2 hour until potatoes are tender (simmer time will depend on how large you cut the potatoes)